The Secret Aunt Jemima Waffle Recipe That Will Wow Your Friends and Family

When I think back to my childhood, I remember the Sunday breakfasts, accompanied by Aunt Jemima waffles. Though they’ve rebranded, it doesn’t really matter. They are so crispy and tender, especially when fresh out of the waffle iron, and every bite basically melts in your mouth, in a delightful fashion. This Aunt Jemima waffle recipe is one of my favorites, and the fact that it’s so versatile makes it even better. All you need is one cup of Aunt Jemima mix, and the rest flows. If you’re looking for the best waffle recipe, Aunt Jemima’s got you covered.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage and reheating
• Tips
• Aunt Jemima Waffle Recipe
• Comments

Ingredients

• Aunt Jemima mix — 1 cup.
• Whole milk — ¾ cup.
• Egg — 1 pc., large.
• Cooking oil — 2 tbsp.

Instructions

1. Preheat the waffle iron and lightly grease it.

2. In a mixing bowl, combine Aunt Jemima mix, milk, egg, and oil.

3. Whisk well until there are no lumps and the texture is smooth.

4. Set it aside and let it rest for a few minutes, about 4-5 minutes.

5. Transfer the desired amount of batter to the waffle iron, close it, and cook it.

6. Keep cooking until there is no steam released from your waffle iron.

7. Remove from the waffle iron, and repeat until you’re out of batter.

Substitutions

• Milk — Whole milk works well and there is no real reason to find a substitute for it unless you are dairy intolerant, which will be discussed below. If, however, you’re not that big on whole milk or just don’t have it at the moment, heavy cream could work well if you don’t mind the extra fat content. We’d recommend diluting it first to deal with the extra amount of fat. If you like your waffles sweet, you might want to go with sweetened condensed milk. There is no sweetener used in this Aunt Jemima waffle recipe, so using condensed milk might counter that. Just make sure that when it comes to toppings and serving, don’t go overboard with the sweeteners.

• Cooking oil — This Aunt Jemima waffle recipe can be made with any kind of cooking oil. If you don’t mind the saturated fat content, coconut oil can be a good choice. With a high smoke point, canola oil would also do the job. If you’re feeling bold enough, go ahead and swap the oil with applesauce. Who knows, maybe a hint of apple flavor might just be what your waffles need. Experiment with different alternatives and see which one works the best for you.

Variations

• Stovetop — No waffle iron? You can prepare this recipe for Aunt Jemima waffles on the stovetop, by using a skillet. Heat some oil and add the batter. Cook until the edges are golden brown. Make sure to flip the batter to make sure that both sides are cooked.

• Serving — No waffle is complete without toppings. You might actually want to start with maple syrup, the classic waffle/pancake condiment. It makes a great treat, and it’s just too sweet and perky. You might also want to butter your waffles for a minimal approach. If you want to try something different, why not peanut butter? Whipped cream? Honey? If you like it sweeter, why not?

• Gluten-free — Though as much as we’d like to offer a gluten-free Aunt Jemima waffles recipe, that doesn’t seem plausible, since Aunt Jemima waffle mix contains traces of gluten. You can always make your own batter with gluten-free flour.

• Dairy-free — Unlike gluten, Aunt Jemima waffle mix does not contain dairy. If you need to find a substitute for whole milk, there are many alternatives available, including soy milk, oat milk, coconut milk, and almond milk.

Equipment

• Waffle iron.

• Whisk.

• Mixing bowl.

• Measuring spoons and cups.

Storage and reheating

• Once they’ve cooled to room temperature, you can easily store any leftover waffles by putting them in an airtight container, or a sealed bag. After you’ve done that, transfer them to your fridge to be stored for a few days.

• Freezing the waffles is a better way if you’d like to store them longer.

• Skillet — Just heat some oil or melt some butter, and transfer the waffles to the skillet. Flip every once in a while. Both sides should be heated. A few minutes would be enough.

• Microwave — Put the waffles in a microwave and heat for between 45-60 seconds.

• Oven — Simply preheat the oven to 320 degrees and lay the waffles on a baking sheet. Bake for 10 minutes.

Tips

• Make ahead — If your calendar is strict, you can also make Aunt Jemima waffles ahead of time. Just make the batter beforehand and transfer it to your fridge. When you’re good to go, simply cook the batter in your waffle iron.

• Eggs — We’d strongly recommend removing the egg from your fridge an hour before so that it will be at room temperature. This will allow the eggs to spread more evenly into the dough.